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Perfect Plant-Based Pancakes

These plant-based pancakes work out perfectly every time and are so easy to throw together with simple, basic ingredients.

Course Breakfast
Cuisine American
Keyword Plant-Based Pancakes, Vegan Pancakes

Ingredients

  • 1 cup All-purpose flour
  • 3 tbsp Sugar
  • 1 tbsp Baking powder
  • 1 tbsp Lemon juice (from a bottle = OK)
  • 1 tsp Vanilla
  • 1 cup Unsweetened almond milk
  • Plant-based butter substitute for the pan or griddle

Instructions

  1. Combine the flour, baking powder, and sugar in a medium bowl. Combine the almond milk and the lemon juice in a 1 cup measuring cup. Pour the almond milk mixture into the dry ingredients, then add the vanilla.

  2. Stir it all together until everything is combined, then let it set while you preheat your pan or griddle. Do not stir your batter again.

  3. Preheat a pan on the stove to medium heat or a griddle to about 300°.

  4. Add a dab of butter to the pan and let it melt, coating the entire surface. Using a small ladle (a gravy ladle works well), scoop out some batter and place it in the griddle. Repeat with 2-3 scoops, or whatever will fit comfortably in your griddle.

  5. Cook the pancakes for about 3 minutes, or until lightly golden, then flip and cook for 3 minutes on the other side.

  6. Repeat the buttering and batter scooping until all the batter is used up. This recipe should make about 10 small-medium pancakes. Serve with maple syrup or search creeklinehouse.com for my easy homemade syrup recipe if you find you've run out. Enjoy!